Green Tatsoi is a frost-tolerant Asian green from the Brassica family that earned the nickname 'Vitamin Green' for good reason. This heirloom cultivar matures in just 50 to 55 days, making it one of the quickest leafy greens to reach your table. Dense rosettes of spoon-shaped leaves deliver remarkable nutritional density, packed with vitamin C, glucosinolates studied for cancer-prevention potential, and carotenoids that support eye health. It thrives in moderate sunlight and moderate moisture, preferring a slightly acidic to neutral soil between 6.0 and 7.5 pH.
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Moderate
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Tatsoi earned its 'Vitamin Green' reputation through extraordinary nutrient density, particularly in vitamin C and glucosinolates that researchers have investigated for potential health benefits. The spoon-shaped leaves create visually distinctive dense rosettes that are as elegant as they are nutritious. Unlike many greens that demand coddling, tatsoi tolerates frost and matures in under two months, rewarding both beginners and experienced growers with reliable harvests.
Tatsoi shines as a gourmet green best eaten fresh or lightly cooked. The tender, spoon-shaped leaves work beautifully in raw salads, stir-fries, or as a quick-cooking side dish where their mild flavor and soft texture truly shine. Its rapid maturity and nutritional profile make it especially valued by health-conscious gardeners and families seeking nutrient-dense greens.
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Start seeds indoors 4 to 6 weeks before your last spring frost in seed-starting mix. Maintain soil temperature between 55 and 70 degrees Fahrenheit for reliable germination. Seedlings emerge quickly and are ready to transplant when they develop their first true leaves.
Harden off seedlings over 7 to 10 days by gradually exposing them to outdoor conditions. Transplant after your last frost date when soil temperature reaches at least 50 degrees Fahrenheit. Space plants 10 inches apart in full sun with moderate moisture. Tatsoi's frost tolerance allows transplanting earlier than many greens.
Direct sow seeds outdoors in spring as soon as soil is workable, or in late summer for fall crops. Sow seeds 1/4 inch deep and water gently to keep soil moist during germination.
Tatsoi reaches harvestable size in 50 to 55 days from direct sowing or transplanting. Harvest outer leaves individually when they reach full size, or cut entire rosettes 1 to 2 inches above the soil line to encourage regrowth. Young, tender leaves at the center can be harvested continuously for salads, while more mature outer leaves work well for cooking. The longer you wait before the first full harvest, the larger and more flavorful the rosettes become.
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